Mushroom, Lamb And Asparagus Fresh Rolls

Total Time: 9 hrs 15 mins Preparation Time: 9 hrs Cook Time: 15 mins

Ingredients

• Servings: 8
• 500 g lamb blade steaks
• 1/4 cup black bean sauce
• 2 tablespoons hoisin sauce
• 250 g asparagus
• 2 teaspoons grapeseed oil
• sea salt
• fresh cracked pepper
• 105 g rice vermicelli
• 115 g fresh mushrooms, such as shiitake or 115 g oysters
• 1 teaspoon butter
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 2 tablespoons sugar
• 1 teaspoon fine sea salt
• 1 garlic clove (minced or grated)
• 1 cup cilantro, loosely packed chopped fine
• 8 rice paper sheets

Recipe

• 1 for the lamb:.
• 2 place all ingredients (lamb, black bean sauce and hoisin sauce) in a slow cooker on low for 8 hours. when done, pull apart with two forks and set aside.
• 3 for the rolls:.
• 4 place asparagus on a baking sheet and pour grapeseed oil over, rolling the asparagus around to coat. season with salt and pepper and place in a 425°f oven for 12–15 minutes. remove from oven and set aside.
• 5 fill a kettle with water and bring to a boil.
• 6 set vermicelli noodles in large bowl. pour boiling water over until just submerged. allow to sit for five minutes and then drain.
• 7 to the rice vermicelli noodles, add the rice vinegar, sugar, 2 tbsp of water, 1 tsp of salt and garlic. stir to coat.
• 8 coarsely chop the mushrooms. in a small sauté pan, heat the butter and add the mushrooms. sauté for about five minutes, season with salt and pepper and add to the noodles. stir in cilantro.
• 9 fill a bowl with hot–to–the–touch water and set out a tea towel. soak one rice paper wrapper at a time for about 20 seconds or until it softens up. lay out on the tea towel and dab it until it is just slightly moist. place a portion of the noodle/mushroom mix in the centre. lay a few stalks of roasted asparagus over, followed by a small handful of the pulled lamb.
• 10 fold the bottom up over the filling, then fold in the sides, then roll it towards the end until it is completely wrapped. set aside and repeat until done.
• 11 serve with sweet chilli sauce if desired.